CN1761404A - Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component - Google Patents
Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component Download PDFInfo
- Publication number
- CN1761404A CN1761404A CNA2004800071656A CN200480007165A CN1761404A CN 1761404 A CN1761404 A CN 1761404A CN A2004800071656 A CNA2004800071656 A CN A2004800071656A CN 200480007165 A CN200480007165 A CN 200480007165A CN 1761404 A CN1761404 A CN 1761404A
- Authority
- CN
- China
- Prior art keywords
- agent
- derived
- soybean component
- component food
- soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 244000068988 Glycine max Species 0.000 title claims abstract description 219
- 235000013305 food Nutrition 0.000 title claims abstract description 129
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- 238000000034 method Methods 0.000 title abstract description 15
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54252—Whey protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5428—Egg protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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Abstract
A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is produced by mixing with a soymilk liquid (a) not only a soymilk coagulant (b) capable of coagulating the soymilk liquid (a) and a gelling agent (c) capable of gelation of soybean curd components at cooling but also a thickening treatment agent (d) derived from yam belonging to Dioscoreacea and/or a thickening heat treatment agent (e) derived from cheese whey, optionally together with a shape loss preventing agent (f) derived from an animal protein, thereafter heating the mixture to coagulation temperature dependent on the soymilk coagulant (b) or higher and finally cooling the hot mixture.
Description
Technical field
The present invention relates to contain the food of soybean component raw material, use bean curd that this raw material makes etc. contain soybean component food with and preparation method thereof, say in further detail, the present invention relates to freezingly to preserve and (comprise freeze-dried preservation, down with) bean curd etc. contain soybean component food, particularly when means such as thaw are restored, still have the bean curd height slip, can freezing preservation etc. contain soybean component food and preparation method thereof, other contain soybean component food and the above-mentioned raw material that contains soybean component food.
Background technology
Bean curd enjoy favor since ancient times, but there is the problem of keeping quality difference in it as the food that is of high nutritive value, and in order to address this problem, attempts bean curd is carried out freezing or freeze-dried the preservation.
But, bean curd is carried out when freezing, immerse from the inner moisture that breaks away from of bean curd in the bubble of bean curd and freeze, and soybean protein generation sex change and form the wild bean curd shape of so-called height, taste and mouthfeel after thawing suffer damage, so the freezing preservation of bean curd is difficult.In addition, after freezed bean curd thawed, the bean curd organising content easily formed " hollow hole " shape, was difficult to keep the slip of bean curd uniqueness.Therefore, the someone proposes to add in soya-bean milk outside the coagulating agent, adds starch, carbohydrate, colloid, gelatin etc., and then has proposed the preparation method that interpolation compound sugar, polysaccharide are made freeze-dried bean curd in the Japanese kokai publication hei 10-271972 communique.The preparation method and the device of continuous production freezed bean curd have been proposed in the Japanese kokai publication hei 10-191920 communique in addition.
Summary of the invention
Like this,, all mentioned when restoring in the where case in office, recovered the difficulty of the mouthfeel (particularly lubricious and do not have the mouthfeel that granular substance is sneaked into sense) of bean curd though proposed various evolutionary approach.
In addition, carrying out when freeze-dried, carrying out freeze-driedly, can produce bean curd crack and then broken problem so if increase the thickness of bean curd.This is that the moisture that contains is ice crystalization progressively because by above-mentioned freeze-dried, produces the composition concentration phenomena, soybean protein generation sex change and form network structure, so bean curd becomes the spongelike structure tissue.
And such problem is not limited only to above-mentioned bean curd, and also same problem can take place for the processed food of bean curd, the processed food that contains bean curd in raw material, and in addition, the food that contains soybean and water in the raw material also the problem same with bean curd can take place.
Further, when the freezed bean curd of making than more soft lubricious moon bright bean curd (the お Pot ろ bean curd) sample of the mouthfeel of common beancurd, for industrial mass-produced freezed bean curd, make so long as not adopting filling method, before freezing, need bean curd to be cut into or to make certain shape, size, carry out freezing then with mould.If pay attention to the pliability of bean curd this moment, broken phenomenon can take place during so in the enforcement incision or with mould system shape, can not obtain the freezed bean curd of the moon bright bean curd of good form, produced a new problem so again.
In addition, when making is the processed food of raw material with bean curd, normally reduce the moisture of bean curd earlier by heating, pressurization etc., use it as raw material again, if but keep the mouthfeel of lubricious bean curd and the freezed bean curd that lacks than common beancurd moisture can obtain thawing the time, the manufacturing process of so above-mentioned processed food just can simplify, so preferred.
In view of the foregoing, after freezing (comprising freeze-dried), thaw etc. when restoring even the purpose of this invention is to provide, do not have that " hollow hole " produces, no granular substance is sneaked into sense yet have a lubricious mouthfeel contain soybean component food, even and provide when after freezing, thawing, in the food of producing, can prevent above-mentioned " hollow hole " generation, can give basic material that keeps lubricious taste quality or the raw material that contains soybean component food.
In addition, even the present invention also provided and also do not produce " hollow hole " when restoring after freezing (comprising freeze-dried), no granular substance is sneaked into sense etc. and the lubricious bean curd of mouthfeel, particularly than the soft more lubricious moon bright bean curd sample of common beancurd can freezing preservation bean curd etc. contain soybean component food; Provide as use this bean curd etc. as the processed food of raw material or material contain soybean component food and other contain soybean component food.
Particularly the invention provides above-mentioned when containing soybean component food and being bean curd when what make, before freezing, bean curd is cut into definite shape and when size, can access shape and be difficult for broken, as to keep good form freezing moon bright bean curd, have highly soft slip and bean curd that can freezing preservation etc. and contain soy food product.
Further, the invention provides and carry out when freeze-dried, also be difficult for splitting broken, bean curd that can freezing preservation etc. and contain soybean component food even thickness is thicker.
In addition, the present invention also provides has slip when restoring and moisture lacks than common beancurd, need not take means such as pressurization to reduce moisture, directly as the raw material of processed food or material use can freezing preservation bean curd etc. contain soybean component food.
In addition, the present invention also provides and makes the preparation method that above-mentioned bean curd that can freezing preservation etc. contains soybean component food.
The feature that contains the raw material of soybean component food of the present invention is, adds the tackifying heat treatment agent that (d) be derived from the tackifying inorganic agent of yam family taro class and/or (e) be derived from cheese whey and mix (claim 1) in (a) soya-bean milk class I liquid I.In addition, can also be again prevent agent (claim 2) to wherein adding the shape fragmentation that (f) be derived from animal protein.
In addition, the feature that bean curd that can freezing preservation of the present invention etc. contains soybean component food is in (a) soya-bean milk class I liquid I, to add
(b) make soya-bean milk coagulating agent that above-mentioned (a) soya-bean milk class I liquid I solidifies,
(c) cooling the time make bean curd composition generation gel solidification gelatinizing agent,
(d) be derived from yam family taro class the tackifying inorganic agent and/or
(e) the tackifying heat treatment agent that is derived from cheese whey mixes, perhaps prevent that to wherein adding the shape fragmentation that (f) be derived from animal protein agent from mixing again, they can be heated to setting temperature or higher temperature due to above-mentioned (b) soya-bean milk coagulating agent, cool off then and make (claim 3,4).
Above-mentioned (d) is derived from the tackifying inorganic agent of yam family taro class, for example can be sweet potato composition (claim 5); In addition, above-mentioned (e) is derived from " heating coagulability albumen " (claim 6) that the tackifying heat treatment agent of cheese whey can be the whey protein concentrate (WPC) that is derived from cow's milk; The shape fragmentation that above-mentioned (f) is derived from animal protein prevents that agent from can be whey protein or egg white composition (claim 7).
When making the sliding tender bean curd of mouthfeel etc. and contain soybean component food, for example the cooperation ratio of above-mentioned each composition can be: with respect to (a) soya-bean milk class I liquid I 100 weight portions, additive calculates with the weight of the solid constituent of drying regime, (b) the soya-bean milk coagulating agent is 0.01～0.8 weight portion, preferably is equal to or greater than 0.05 and less than 0.3 weight portion; (c) the gelatinizing agent gelatin is 0.05～4 weight portion, preferred 0.1～2 weight portion; (d) the tackifying inorganic agent that is derived from yam family taro class is 0.01～4 weight portion, preferred 0.04～2 weight portion; (e) the tackifying heat treatment agent that is derived from cheese whey is 0.01～4 weight portion, preferred 0.04～2 weight portion; (f) the shape fragmentation that is derived from animal protein prevents that agent from being 0.01～3 weight portion, preferred 0.03～2 weight portion (claim 11).
In addition, when making the harder bean curd of mouthfeel etc. and contain soybean component food, the cooperation ratio of each for example above-mentioned composition can be: with respect to (a) soya-bean milk class I liquid I 100 weight portions, additive calculates with the weight of the solid constituent of drying regime, (b) the soya-bean milk coagulating agent is 0.3～0.8 weight portion, preferably is equal to or greater than 0.4 and less than 0.6 weight portion; (c) the gelatinizing agent gelatin is 0.05～4 weight portion, preferred 0.1～2 weight portion; (d) the tackifying inorganic agent that is derived from yam family taro class is 0.1～3 weight portion, preferred 0.5～2 weight portion; (e) the tackifying heat treatment agent that is derived from cheese whey is 0.5～15 weight portion, preferred 1～8 weight portion; (f) the shape fragmentation that is derived from animal protein prevents that agent from being 0.5～5 weight portion, preferred 1～3 weight portion (claim 12).
And then, the invention described above can freezing preservation the feature that contains the preparation method of soybean component food such as bean curd be, making the temperature of above-mentioned (a) soya-bean milk class I liquid I is 41 ℃～69 ℃, under this temperature conditions, add soya-bean milk coagulating agent that (b) produce above-mentioned (a) soya-bean milk class I liquid I to solidify and (c) make the gelatinizing agent of bean curd composition generation gel solidification come mixed together during cooling, and, under this temperature volume condition, add the tackifying heat treatment agent that (d) is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey, perhaps, further prevent that to wherein adding the shape fragmentation that (f) be derived from animal protein agent from mixing, they are heated to setting temperature or higher temperature due to above-mentioned (b) soya-bean milk coagulating agent, and gel (claim 13 takes place in cooling then, 14).
In addition, the soybean component food that contains of the present invention, can carry out the bean curd of freezing preservation except above-mentioned, can also be to sneak in this bean curd that greengrocery, flavorings etc. such as meat, fish and shellfish, ginkgo, lily root, teacup steam the batching etc. of usefulness and the food (claim 15) made; In this bean curd etc., add flavoring, be mixed into definite shape perhaps and then with meat etc. after, further making fried food or baked food etc. is the processed food (claim 16～24) that raw material or material are made with this bean curd; In addition, also can be in the above-mentioned raw material that contains soybean component food, not add (b) soya-bean milk coagulating agent, and add the food (claim 25～28) etc. that wheat flour or fresh milk wet goods carry out mixing manufacture, also can be for a lot of examples.
Among the present invention, by having added the tackifying heat treatment agent that (d) is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey, promptly contain at least above-mentioned (d) and (e) in any as composition, and prevent agent by further containing the shape fragmentation that (f) be derived from animal protein as required, can can prevent suitably not only that freezing (freeze-dried) preserves the soy proteinaceous sex change that produces, even after freezing preservation, thaw, when processing such as immersion return to normal temperature, can not make taste because of the soybean protein sex change yet, mouthfeel reduction etc., can provide mouthfeel lubricious contain soybean component food.
As above-mentioned mouthfeel lubricious contain soybean component food, among the present invention, except the bean curd than the more soft lubricious moon bright bean curd sample of common beancurd is provided, lubricious and lower than the common beancurd moisture hard bean curd of mouthfeel can also be provided, thaw when restoring at bean curd that can freezing preservation with these, also can not produce " hollow hole " phenomenon, not have sneaking into sense, can keeping the good taste and the mouthfeel of bean curd of granular substance.
In addition, to carry out when freeze-dried the thickness of bean curd thicker even can be provided in, also be difficult for producing split broken etc., and freezing before bean curd be cut into definite shape, when big or small, bean curd also be difficult for to take place broken, can keep the bean curd etc. of good shape to contain soybean component food.
Therefore, bean curd that can freezing preservation of the present invention etc. contains soybean component food, can cut its as required before freezing or becomes the shape of regulation with Mold Making, and can carry out freezing, or further freeze-dried with this regulation shape.
The freezed bean curd of the moon bright bean curd sample that above-mentioned softness is lubricious, it is edible or bring ediblely at the refrigerated storage temperature that is difficulty in the past under the cooking state that it is restored the back, all can obtain highly soft lubricious mouthfeel.And then, in above-mentioned bean curd, add the various batchings that teacup steams usefulness, the new soybean component food that contains that can taste the cooking food local flavor just can be provided.
In addition, for the hard freezed bean curd of aforementioned mouthfeel that lacks than common beancurd moisture, can make raw material or the various food that contain the bean curd composition of material making with it, so just saved the treatment process that adopts pressurization or heat treated to reduce moisture when using common beancurd to make, that can produce the same taste of the food made with common beancurd, mouthfeel contains soybean component food.
The specific embodiment
Below embodiments of the present invention are described
" containing soybean component food " among the present invention, as previously mentioned, be meant all food that contain bean curd, soybean component, be general reference use contain outside (a) soya-bean milk class I liquid I, also contain (d) be derived from the tackifying inorganic agent of yam family taro class and/or (e) be derived from the tackifying heat treatment agent of cheese whey at least any, preferably further add the food that shape fragmentation that (f) be derived from animal protein prevents the raw material made that agent mixes.
And " bean curd " among the present invention except common cotton filter bean curd, thin,tough silk filter bean curd, also comprises the lubricious bean curd of mouthfeel height that is called as moon bright bean curd.In addition, also comprise bean curd of lacking than common beancurd moisture etc.
Below, enumerate as of the present invention contain soybean component food can freezing preservation bean curd be that example describes.
The feature of bean curd of the present invention is, in (a) soya-bean milk class I liquid I, make the gelatinizing agent of bean curd composition generation gel solidification when adding soya-bean milk coagulating agent that (b) solidify above-mentioned (a) soya-bean milk class I liquid I, (c) cooling and the tackifying heat treatment agent that (d) is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey mixes.Preferably contain above-mentioned (d) as the tackifying inorganic agent, also the tackifying inorganic agent of the tackifying heat treatment agent replacement above-mentioned (d) of cheese whey be can be derived from, or the tackifying inorganic agent of above-mentioned (d) and the mixture that (e) is derived from the tackifying heat treatment agent of cheese whey used with (e).In addition, also can add the shape fragmentation that (f) be derived from animal protein as required again and prevent agent.
(a) soya-bean milk class I liquid I among the present invention, it is the liquid material that contains the soya-bean milk composition, regulation soy bean solid composition is equal to or greater than 8% material and is called soya-bean milk in the Japanese Agricultural Standard, the preferred soya-bean milk of making according to Japanese Agricultural Standard that uses also can use the soy bean solid composition to be equal to or greater than 6% adjustment soya-bean milk.
(a) soya-bean milk class I liquid I that the present invention uses except soybean and water being mixed, filter then outside the soya-bean milk that obtains, the soya-bean milk class I liquid I, also comprises the be dissolved in the water liquid material of formation of whole soy meal.In addition, in order to obtain necessary soybean component content, suitable elastic force and viscosity, can use by existing water evaporates device etc. and carry out reducing the soya-bean milk class I liquid I that the moisture isoconcentration is adjusted.The soy bean solid component content preferred 8%～20% of above-mentioned (a) soya-bean milk class I liquid I.
Secondly, (b) the soya-bean milk coagulating agent refers to calcium sulfate, is the clarification powder, calcium chloride, magnesium chloride of main component with calcium sulfate, is bittern or glucono-, the lactic acid etc. of main component with the magnesium chloride, can make soya-bean milk that the inorganic agent of freezing action takes place in uniform temperature (common 70 ℃～95 ℃).With respect to the soya-bean milk class I liquid I of 100 weight portions, the use level of this soya-bean milk coagulating agent can be 0.01～0.8 weight portion, and when making the soft bean curd of moon bright bean curd formula, use level preferably is lower than 0.3 weight portion than common lacking.In addition, when making the bean curd that moisture is few, mouthfeel is hard, the use level of above-mentioned soya-bean milk coagulating agent is 0.3～0.8 weight portion, preferred 0.4～0.6 weight portion.
(c) gelatinizing agent be after cooling, have the gel coagulability, can be following illustrative compound specifically with the material of bean curd composition gel solidification, these materials can be used alone, but also also mix together.
Can exemplify out gummy polysaccharide, seed polysaccharides such as algal polysaccharides class (3) xanthans, tamarind gum, Arabic gum, guar gum, locust bean gums such as (1) gelatin, casein etc. protein-based (2) agar, carrageenan, furcellaran, algin and be derived from the polysaccharide (these are referred to as natural plant gum) of microorganism or polysaccharide such as pectic substance, konjaku.But preferably shown in Japanese kokai publication sho 61-163963 communique, use spraying gelatin solution water ease of solubility gelatin that make, that solubility is high in the aqueous solution on the gelatin powder of flow regime as gelatinizing agent.
Thickening agent is by heating the material that viscosifying action is played in sex change to take place, and uses (d) to be derived from the tackifying inorganic agent of yam family taro class among the present invention and/or (e) is derived from the tackifying heat treatment agent of cheese whey.
(d) be derived from the tackifying inorganic agent of yam family taro class, when being heated to 70 ℃ or higher temperature thermal denaturation take place and play freezing action, this is because the viscosifying action that glycoprotein class that wherein contains or mucopolysaccharide produce.
In addition, (e) be derived from the tackifying heat treatment agent of cheese whey, be the whey protein that obtains in the accessory substance (being called the desulfurization whey) that for example from Raw Milk Production cheese processes such as cow's milk, produces, can directly utilize the form of this desulfurization whey or utilize the form that this desulfurization whey is concentrated the whey protein concentrate (WPC) that obtains.Can will be the whey protein concentrate (WPC) that is derived from cow's milk and be that the material of " heating coagulability albumen " uses as the tackifying heat treatment agent that above-mentioned (e) is derived from cheese whey.
The someone proposed to add starch such as cornstarch, farina in bean curd in the past, but the present inventor finds, (d) the tackifying heat treatment agent that is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey can keep bean curd etc. to contain the slip of soybean component food, can increase viscosity again.After adding these materials, with the bean curd of freezing (freeze-dried), other contain that soybean component food thaws or immersion etc. is handled when restoring, and can access the slip of the such height of moon bright bean curd.In addition, contain soybean component food, also have the lubricious mouthfeel that available tongue is experienced for hard bean curd of colloidization intensity height, mouthfeel etc.
That is to say, when starch in the past is heated to 70 ℃ or higher temperature, the sugar substance heated denaturalization that wherein contains and hardening, and above-mentioned (d) be derived from the tackifying inorganic agent of yam family taro class and/or (e) be derived from the tackifying inorganic agent of cheese whey, also can keep its flexibility under identical heating condition.Particularly mucopolysaccharide keeps the ability of flexibility and viscosity strong to heat.
Above-mentioned yam family taro class specifically can be enumerated sweet potato, Chinese yam, tame sweet potato, 1 year living taro, ginkgo shape taro, her gesture taro, big and taro etc.Can make the powdery adapted to them, and then preferably mix with (a) soya-bean milk class I liquid I with aqueous solution state.
Above-mentioned thickening agent (d), (e) can be starch, the cheese wheys of natural yam family taro class being made powdery, in addition, also can be that they are carried out after chemistry or the physical treatment and the material that uses.
In addition, can use above-mentioned (d) to be derived from the tackifying inorganic agent of yam family taro class, in the tackifying inorganic agent that (e) is derived from cheese whey any, also can and use both.Among the present invention,, especially preferably contain the tackifying inorganic agent that (d) is derived from yam family taro class from keeping suitable slip.
When making has the bean curd of moon bright bean curd sample of height flexibility, these (d) are derived from the tackifying inorganic agent of yam family taro class, the cooperation ratio of tackifying heat treatment agent that (e) is derived from cheese whey is, for example with respect to the soya-bean milk class I liquid I of 100 weight portions, add 0.01～4 weight portion, preferred 0.04～2 weight portion.
In addition, when making the bean curd that moisture is few, mouthfeel is hard, the shape fragmentation that preferably improves above-mentioned tackifying inorganic agent (d), (e) and (f) be derived from animal protein prevents the cooperation ratio of agent, preferably increases solid component content.For example, with respect to the soya-bean milk class I liquid I of 100 weight portions, the cooperation ratio of above-mentioned tackifying inorganic agent (d), (e) is respectively 0.1～15 weight portion, preferred 0.5～8 weight portion.
(f) the shape fragmentation that is derived from animal protein prevents agent, can improve the associativity of bean curd composition, particularly after bean curd etc. contains the cooling of soybean component food, in the process such as cut, make shape, take out from mould, can prevent broken the generation.
Specifically, can enumerate whey protein or egg white composition, also they can be mixed and use.Whey protein or egg white composition can cooperate with powdery, and then preferably mix with (a) soya-bean milk class I liquid I with aqueous solution state.
The shape fragmentation that is derived from whey protein prevents agent, different with the above-mentioned tackifying heat treatment agent that is derived from cheese whey, it is from make the whey protein as obtaining in the accessory substance (it is clear to be called yogurt) that produces casein or the soft white spirit junket process with raw materials such as cow's milk.Can utilize the clear form of this yogurt, also can utilize the form of the whey protein concentrate (WPC) that this yogurt is concentrated clearly.This shape fragmentation that is derived from whey protein prevents agent, has strong one-tenth glue characteristic in clear water, can improve the associativity of bean curd composition, effectively prevents the bean curd fragmentation.
(f) the shape fragmentation that is derived from animal protein prevents the cooperation ratio of agent, for example when making has the bean curd of moon bright bean curd sample of height flexibility, with respect to the soya-bean milk class I liquid I of 100 weight portions, adds 0.01～3 weight portion, preferred 0.03～2 weight portion; When making the bean curd that moisture is few, mouthfeel is hard, add 0.5～5 weight portion, preferred 1～3 weight portion.
Illustrative above-mentioned each composition (a)～(f) in the above-mentioned embodiment also can use after the same method in containing in the soybean component food of other.
About the use level of above-mentioned each composition (a)～(f), for example contain soybean component food and describe by making the such soft bean curd of moon bright bean curd etc., preferred following use level, but be not limited to this.With respect to 100 weight portions (a) soya-bean milk class I liquid I, (b) the soya-bean milk coagulating agent is 0.01～0.8 weight portion (preferably is equal to or greater than 0.05 and less than 0.3 weight portion), (c) gelatinizing agent (gelatin) is 0.05～4 weight portion (preferred 0.1～2 weight portion), (d) the tackifying inorganic agent is 0.01～4 weight portion (preferred 0.04～2 weight portion), (e) the tackifying heat treatment agent is 0.01～4 weight portion (preferred 0.04～2 weight portion), and (f) the shape fragmentation prevents that agent from being 0.01～3 weight portion (preferred 0.03～2 weight portion).
And, the weight of the solid constituent when each all is drying regime in above-mentioned (b)～(f).In the invention described above, in order to obtain the mouthfeel than the more soft stick-slip of common beancurd, the proportioning of adding (b) soya-bean milk coagulating agent by having cooperated the sweet potato composition as (d) tackifying inorganic agent, has just obtained the mouthfeel of stick-slip simultaneously than common lacking.If but the sweet potato composition that cooperates is many, the associativity of bean curd composition will reduce, and the bean curd cooling is added man-hour, is easy to generate broken problem.Therefore, prevent agent, can keep soft smooth mouthfeel, can improve its processability again by the shape fragmentation that (f) be derived from animal protein that becomes to grade of mixing whey protein or egg white.
Then, when making the bean curd lower than common beancurd moisture, that mouthfeel is hard, the use level shown in the example below the use level of above-mentioned each composition is preferred.With respect to (a) soya-bean milk class I liquid I of 100 weight portions, each composition of interpolation calculates by the weight of the solid constituent of drying regime, and (b) the soya-bean milk coagulating agent is 0.3～0.8 weight portion, preferably is equal to or greater than 0.4 and less than 0.6 weight portion; (c) the gelatinizing agent gelatin is 0.05～4 weight portion, preferred 0.1～2 weight portion; (d) agent of tackifying inorganic agent is 0.1～3 weight portion, preferred 0.5～2 weight portion; (e) the tackifying heat treatment agent is 0.5～15 weight portion, preferred 1～8 weight portion; (f) the shape fragmentation prevents that agent from being 0.5～5 weight portion, preferred 1～3 weight portion.
The weight of the solid constituent when any one in above-mentioned (b)～(f) all is drying regime.In the above-mentioned example, since improve the tackifying inorganic agent of (d), (e) or (f) the shape fragmentation prevent the cooperation ratio of agent, solid constituent has increased, thereby except moisture reduces, the hot glue reaction that is equal to or greater than 70 ℃ by temperature improves water holding capacity and colloid intensity, so just can make and the bean curd that removes the water purification branch in the past has bean curd identical shaped and the not dehydration that mouthfeel is hard.
In addition, when making the hard bean curd of above-mentioned mouthfeel, can use by the water evaporates device as (a) soya-bean milk class I liquid I and to reduce moisture, to adjust the soya-bean milk class I liquid I after the concentration.
Preparation method about bean curd that can freezing preservation of the present invention is described as follows.
At first, in (a) soya-bean milk class I liquid I, when adding (b) soya-bean milk coagulating agent, (c) cooling the gelatinizing agent of bean curd composition gel solidification is mixed, the tackifying heat treatment agent that is derived from the tackifying inorganic agent of yam family taro class with (d) again and/or (e) is derived from cheese whey mixes, and can also add the shape fragmentation that (f) be derived from animal protein as required and prevent that agent from mixing.
When above-mentioned (b)～(f) each composition was mixed, the temperature that makes (a) soya-bean milk class I liquid I was smaller or equal to the setting temperature due to (b) soya-bean milk coagulating agent.In addition, well mixed in order to make (d) or tackifying inorganic agent (e), the temperature of preferred (a) soya-bean milk class I liquid I is 41 ℃～69 ℃.
This mixed process can be injected into each composition in certain mould in batches, then can carry out following heating process, also can utilize continous way to inject each composition (a)～(f) to conveyer, the heating process below carrying out when moving.In addition, when producing, can implement being equal to or greater than under 70 ℃ the temperature with reference to the described continuous manufacture method of Japanese kokai publication hei 10-191920 communique.
These compositions (a)～(f) are fully mixed, be heated to setting temperature (about 80 ℃) or higher temperature due to the soya-bean milk coagulating agent then, the soya-bean milk class is solidified and is obtained bean curd like this.Then, the bean curd that makes is cooled off, make bean curd composition generation gel solidification by (c) gelatinizing agent.Preferred about 0 ℃～10 ℃ of this chilling temperature so long as can carry out the temperature of gelation, also can be implemented suitable change.
Then, as required the bean curd that makes is made into different shape, cuts.At this moment, because (f) the shape fragmentation prevents that agent from causing the associativity of bean curd composition to improve, also be not easy to take place broken when operation such as cutting.And,, mould or container directly can be cooled off or freezing if when each composition such as soya-bean milk class solidified with the mould that is filled into regulation or the state in the container.
At last, utilize refrigerator etc. to carry out the freezing freezed bean curd that can obtain, further carry out drying, can obtain freeze-dried bean curd.
The bean curd of the invention described above, because added (d) be derived from the tackifying inorganic agent of yam family taro class and/or (e) be derived from the tackifying heat treatment agent of cheese whey at least any, also mix the shape fragmentation that (f) be derived from animal protein in addition as required and prevented agent, so when it is carried out freezing preservation etc., can finely prevent soy proteinaceous sex change, the spongy tissue phenomenon can not take place in bean curd, it is thawed, when processing such as heating, immersion is restored, also can keep lubricious mouthfeel.
Freezed bean curd in the past particularly, at refrigerated storage temperature band (about 0 ℃～10 ℃) when tasting, the sclerosis that causes because of the thermal denaturation of the influence that is subjected to gelatinizing agent and the starch based used as the tackifying inorganic agent etc., the very hard mouthfeel of tasting generally is will be edible again behind the freezed bean curd heating and regulating.
Relative therewith, (d) that adds in can the bean curd of freezing preservation of the present invention is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from the tackifying heat treatment agent of cheese whey, under heating state, has the character that keeps lubricious, even thereby when utilizing means such as thaw to reset into the refrigerated storage temperature band, do not have very hard mouthfeel yet, and have the lubricious mouthfeel of fairing.
Therefore, bean curd that can freezing preservation of the present invention, it is edible directly to be used as cool bean curd, also can have the lubricious mouthfeel of moon bright bean curd sample as described later as the food consumption of dessert sample.
With of the present invention can freezing preservation bean curd carry out freeze-dried after, no matter whether put into batching therein, put it into the top making finished product of soup class, dried noodle class, rice etc., so just can make soup class, Noodles and the rice series products of the new mouthfeel that contains bean curd.
Further, of the present inventionly lack and bean curd that can freezing preservation than common beancurd moisture, not only can keep lubricious mouthfeel after it is restored, and has the mouthfeel of same hardness with state after going water purification to divide, therefore the operation that need not take again to pressurize, heat is removed moisture, raw material of just can be directly processing food as bean curd or material and use.
That is to say, the hard bean curd of above-mentioned mouthfeel is more than the solid constituent of common beancurd, (d) that utilize to add is derived from the tackifying inorganic agent of yam family taro class and/or the shape fragmentation that (e) is derived from the tackifying heat treatment agent of cheese whey and (f) is derived from animal protein prevents the characteristic of agent, this bean curd and the bean curd after water purification divides that goes in the past are of similar shape, it is incorporated in the processed food, also do not dewater and have a characteristic of freezing processing, institute becomes easy so that produce soybean processed foods in a large number.
Then, the soybean component food that contains of the present invention except that above-mentioned bean curd describes with object lesson.The so-called soybean component food that contains, as previously mentioned, refer to extensively comprise that the shape fragmentation that the tackifying heat treatment agent mixes, preferred further mixing (f) is derived from animal protein that is derived from the tackifying inorganic agent of yam family taro class with above-mentioned (a) soya-bean milk class I liquid I, with (d) and/or (e) is derived from cheese whey prevents what agent from forming, with the above-mentioned made food of basic material that contains soybean component food, be not limited to following object lesson.In addition, cooperation ratio of the raw material of following food or material etc. can suitably change.
(1) teacup steams the food of local flavor
Of the present invention can the bean curd of freezing preservation in, add the batch mixes that greengrocery such as meat, fish and shellfish, ginkgo, lily root and flavoring etc., teacup steam usefulness and form.Below the preparation method that contains soybean component food of making teacup steaming local flavor is described.
At first, before heating, the use level of each composition (a)～(f) of the soft bean curd of making above-mentioned moon bright bean curd is mixed with batching.At this moment, can in conveyer belt or mould, put into batching in advance, and then put into each composition; Also batching and each composition can be put into simultaneously; Can also put into each composition earlier, and then put into batching.In addition,, can use the container (as cup-like containers) that is used as final products to be mould, also can use the processing particular manufacturing craft different with final products for mould.
Batching with after each composition puts into, same with above-mentioned example, heat make that soya-bean milk solidifies, cooling, incision, the demoulding (not needing this operation when using container to make mould), freezing, freeze-dried operation.And for arbitrary example, when each composition was mixed, the temperature of preferred soya-bean milk class I liquid I was 41 ℃～69 ℃, for the time being temperature is cooled to can be heated to setting temperature more then about 10 ℃～0 ℃ after the mixing.In addition, when dropping into batching, the temperature of soya-bean milk class I liquid I needn't can drop into when being cooled to 10 ℃～0 ℃ left and right sides at 41 ℃～69 ℃.Batching can also can be used the food of fresh product, freeze-dried product etc., appropriate state through heating in advance.
The food of Zhi Zuoing like this carries out quick-thawing, thaws naturally or just just heating with micro-wave oven etc., just can restore soft lubricious mouthfeel, and can provide new is the food of the teacup steaming local flavor of raw material or material with bean curd.
(2) dessert formula food
What in addition, the present invention can also provide soft lubricious mouthfeel with bean curd that can be freezing, dessert formula contains soybean component food.
Specifically, be exactly in the use level of each composition (a)～(f) of the bean curd of making the mouthfeel softness, the juice product or the dairy products that add liquid such as fruit juice, milk or powdery again mix.In addition, as batching can mixed fruit etc. the batching used of dessert.Preparation method is identical with the method for making above-mentioned teacup steaming typical local food in fact, for the form that provides, can be any freezing, freeze-dried form.The new soft lubricious dessert of the mouthfeel that contains the bean curd composition so just can be provided.
(3) of the present invention can the bean curd of freezing preservation in, have than what common beancurd moisture lacks, mouthfeel is hard bean curd (below be called " hard bean curd ") was made about use and to contain soybean component food, be described as follows.
(3-1) contain the meat ball of bean curd
The hard bean curd of raw material: 130g, the broken chicken of 130g (chicken that the meat grinder of diameter 4.5mm rubs for 1 time), 2.9g salt, 10g breadcrumbs, 10g onion (chopping), 0.4g white pepper, 0.4g garlic powder, 28g egg white.
The program of making is, at first sneaks into salt in broken chicken, stirs into grume, to wherein adding breadcrumbs, onion, white pepper, garlic powder, mixes again; Add hard bean curd then and mix, add egg white at last and mix up to hard bean curd is blended, after the shaping, fried 3 minutes at 160 ℃.
(3-2) contain the sausage of bean curd
The hard bean curd of raw material: 130g, the broken chicken of 130g (chicken that the meat grinder of diameter 4.5mm rubs for 1 time), 2.9g salt, 10g breadcrumbs, 10g onion (chopping), 0.4g white pepper, 0.4g garlic powder, 58g egg white.
The program of making is, at first sneaks into salt in broken chicken, stirs into grume, to wherein adding breadcrumbs, onion, white pepper, garlic powder, mixes again; Add hard bean curd then and mix up to hard bean curd is blended, and then add egg white and mix, be shaped.Make the shaping thing 80 ℃ of dryings 20 minutes, smoked 10 minutes for 70 ℃, 75 ℃ of boilings got product in 20 minutes.
(3-3) bean curd hamburger
The hard bean curd of raw material: 40kg, 20kg hamburger (beef that the meat grinder of diameter 4.2mm rubs), 10kg onion, 2kg breadcrumbs, 0.5kg starch, 0.5kg granulated sugar, 0.5kg salt, 0.1kg pepper, 0.1kg nutmeg.
Production process is, hard bean curd and onion are cut into broken end with noiseless cutter respectively, then above-mentioned raw materials are put into mixer and mix, (80g/ sheet in the present embodiment) then is shaped, each face is roasting 1 minute on 180 ℃ roasting plate, steams and carries out pasteurization in 15 minutes.
(3-4) bean curd meat mincing cake
The hard bean curd of raw material: 40kg, 20kg hamburger (beef that the meat grinder of diameter 4.2mm rubs), 10kg onion, 1kg breadcrumbs, 0.5kg starch, 0.5kg granulated sugar, 0.3kg salt, 0.1kg pepper, 0.1kg nutmeg.
Production process is, hard bean curd and onion are cut into broken end with noiseless cutter respectively, then above-mentioned raw materials being put into mixer mixes, be shaped then (50g/ sheet in the present embodiment), spread butter then, butter cooperates the 10kg butter powder and stirs with mixer and obtained in 4 minutes in 35L cold water, sprinkle breadcrumbs after spreading butter, carries out freezing (80g/ sheet at this moment) at-35 ℃.
During edible above-mentioned meat mincing cake, in 170 ℃ vegetable oil fried 4 minutes.
(3-5) thumbnail
Hard bean curd is cut into the suitable size of being convenient to eat (present embodiment is 18g/), sprinkles the benefit face and spread butter, this butter liquid adds the 20kg butter powder in 30L cold water and the 1.5L vegetable oil is mixed and made into; Can add various flavouring such as parmesan cheese, sweet basil, garlic curry powder in this butter liquid, the addition of these flavouring is 1%～10% of butter powders; Prefrying 2 minutes in 170 ℃ vegetable oil then was-35 ℃ of snap frozen 20 minutes.Cryogenic temperature can be preserved 1 year smaller or equal under-30 ℃ the situation.
During edible above-mentioned thumbnail, in 170 ℃ vegetable oil fried 4 minutes again, use under the situation of micro-wave oven the every 100g heating of the micro-wave oven of 600W 1 minute and 30 seconds, the every 100g heating of the micro-wave oven of 500W 2 minutes and 10 seconds.
(3-6) fried bean curd
Hard bean curd is cut into the suitable size of being convenient to eat (present embodiment is 20g/), sprinkle the benefit face and spread butter, this butter liquid adds the 10kg butter powder and mixes in 35L cold water, sprinkle breadcrumbs then, places at-35 ℃ and carries out snap frozen (30g/ of this moment) in 20 minutes.Cryogenic temperature can be preserved 1 year smaller or equal under-30 ℃ the situation.
During edible above-mentioned fried bean curd, in 170 ℃ vegetable oil fried 3～4 minutes.
(3-7) fried bean curd bar
Hard bean curd is cut into the suitable size of being convenient to eat (present embodiment is 8g/), in 3% salt solution, soaked 5 minutes, the bean curd surface reacts and hardening with magnesium chloride when being immersed in the salt solution, and mouthfeel improves, and this external cause has added suitable saline taste and made taste better.
Then carry out 10 minutes the processing of removing clean liquid (carrying out can utilizing heated-air drying when continuous-flow type is worked continuously), exploded 3～4 minutes in 170 ℃ vegetable oil, fragrance is being distributed in the surperficial hardening of such fried bean curd.Then oil is gone only ,-35 ℃ of snap frozen 20 minutes, storage temperature can be preserved 1 year under-30 ℃ situation.
During edible above-mentioned fried bean curd bar, use under the situation of micro-wave oven, the every 100g heating of the micro-wave oven of 600W 1 minute and 30 seconds, the every 100g heating of the micro-wave oven of 500W 2 minutes and 10 seconds, moisture obtains evaporation when using micro-wave oven to heat, and makes the mouthfeel of bean curd more pleasant.
(3-8) baked bcancurd in chive oil bar (sheet)
Hard bean curd is cut into strip or desired shape such as laminar, spread after grease or the flavoring with pan or with barbecues such as grills, compare with the fried mode of above-mentioned (3-7) like this, flavoring is attached to the surface of bean curd easily, containing ratio that simultaneously can the oil-control composition.
During a large amount of production, on cancellous conveyer belt, arrange said products, and utilize the mode of spraying that it is sprayed butter, edible oil and other flavorings etc., and can utilize heating barbecue technology (a kind of heating tunnel) then, heat (for example hot blast) comes to heat barbecue from 4 direction radiation.
As mentioned above, flavorings etc. can spread upon on the hard bean curd before barbecue, also the back interpolation can roasted, and, in the process of making above-mentioned hard bean curd, add flavorings such as garlic powder, salt pepper, Vegetable powder in raw material, the hard bean curd of Zhi Zuoing can be used as the raw material use of baked bcancurd in chive oil bar like this.
(3-9) bean curd row
Raw material: hard bean curd, 3 strockle salad oils, 3 strockle butter, 3 strockle soy sauce, 1 pimiento, 100g grifola frondosus, 100g mushroom, 10g garlic, hard bean curd is cut in advance suitable bean curd row's size (vertically 80mm, laterally 100mm, high 25mm, weight 200g/ are individual).
Above-mentioned hard bean curd (freezed bean curd will thaw) is put into the pan that scribbles salad oil, and the two sides of torch bean curd contains in the vessel after frying in shallow oil into coke yellow in using.Then, in pan, add butter (1 strockle), the pimiento that adds thin garlic sheet and fritter stir-fries, put into grifola frondosus again after coming out Deng fragrance and mushroom stir-fries, become soft up to grifola frondosus and mushroom, and then add remaining butter and soy sauce, it is watered on the bean curd that is contained in the vessel.
For above-mentioned (3-1) to (3-9) the described food that contains the bean curd composition, do raw material or material owing to use the few hard bean curd of moisture of the present invention, so need not take the heating or the dewatered operation of pressurizeing of carrying out when using common beancurd in its manufacturing process, people can easily make this based food.In addition, because of manufacture craft continuously, assembling rationally, can produce in a large number, can reduce expense again simultaneously.
In addition, above-mentioned hard bean curd has deep freeze resistance, when under freezing, freeze-dried condition, preserving, also can restore keeping under the state of its slip, so can be in advance with the processing such as the freezing preservation of bean curd of above-mentioned making, when making food as described above by the time, need only take out necessary amount and restore processing and use as raw material or material, processability is good.When using the bean curd of above-mentioned freezing preservation, can be put into it in refrigerator in the previous day, also can face with before heat with micro-wave oven etc. and to thaw.
In addition, foregoing bean curd can be that recovery such as thaw again after the processing such as above-mentioned freezing preservation is handled and used, and also can be after making freezing preceding new fresh bean curd to be made above-mentioned food as raw material or material.
In addition, use common beancurd to cook the processed food of raw material or material, because this bean curd sex change can take place after freezing, so this food carries out having taken place after the freezing grade freeze denaturation that becomes wizened grade, thorough change has all taken place in taste and mouthfeel, therefore produced can not freezing preservation problem.But, bean curd of the present invention can effectively prevent from above-mentionedly to make the soybean protein sex change because of freezing grade, has deep freeze resistance, so the above-mentioned food that contains the bean curd composition that it is made as raw material or material also has deep freeze resistance, freeze denaturation can not take place, remain all good ticbits of taste and mouthfeel after the recovery of thawing when this food is carried out freezing preservation.
In addition, when having above-mentioned deep freeze resistance, contain the food of the bean curd composition of the invention described above, can also carry out long-term frozen and preserve.For example, when preserving smaller or equal to-30 ℃, can preserve about about 1 year, taste and mouthfeel are not damaged.
(4) then, in (a) soya-bean milk class I liquid I, add the tackifying heat treatment agent mixing that (d) is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey, perhaps further add the shape fragmentation that (f) be derived from animal protein and prevent agent, mix forming the raw material that contains soybean component food.Do not use (b) soya-bean milk coagulating agent, (c) gelatinizing agent for using this raw material and make contain soybean component food, be described as follows.
In this specification, in (a) soya-bean milk class I liquid I, add the tackifying heat treatment agent mixing that (d) is derived from the tackifying inorganic agent of yam family taro class and/or (e) is derived from cheese whey, perhaps prevent that to wherein further adding the shape fragmentation that (f) be derived from animal protein agent from mixing the basic material (abbreviating " raw material " as) that forms the raw material that contains soybean component food, calls it " soybean paste ".
(4-1) soybean is stuck with paste noodles
Raw material: 50kg soybean paste, 150kg wheat flour (middle power powder), 4kg salt, 8kg water.
Production process is, at first middle power powder and soybean stuck with paste and puts into mixer, fully mixes 10～15 minutes, and mix the salt solution that forms constantly a small amount of the adding by salt and water in the way.Obtain after the sufficient viscosity it being made nahlock shape, be put on the roller and extend, the thickness (for example thickness 3mm, horizontal wide 400mm) that ironed one-tenth is certain; Cut (wide 5mm) with cutting machine then, in 98 ℃ hot water, boiled 10～15 minutes, pull out the back that water is gone only, put into cold water again and cool off, again water is gone to weigh only (200g/ group) after the cooling.
Generally, usually water is mixed when making noodles and added salt in the wheat flour again and fully mix, and the present invention utilizes this moisture to mix with wheat flour because soybean contains moisture in sticking with paste.Because of above-mentioned soybean is stuck with paste the viscosity with uniqueness, need not just can produce noodles necessary " chewiness " through common " face of waking up " process.Therefore can make noodles continuously.
Produce the factory of noodles now in a large number, use tapioca, and soybean is stuck with paste and can substitute tapioca and bring into play its effect in order to make the noodles chewiness.
In addition, for the sign problem of this food, soybean is stuck with paste the good impression to the healthy aspect of people, and has the advantage that can absorb vegetable protein in edible noodles.
Further, use soybean of the present invention to stick with paste and effectively to prevent, so, also can become all good ticbits of taste and mouthfeel after the recovery of thawing even this noodles of freezing preservation can not produce the freeze denaturation problem yet because of freezing grade makes the soybean protein sex change.
(4-2) soybean is stuck with paste macaroni
Raw material: 150kg soybean paste, 200kg wheat flour (hard flour), 100kg wheat flour (weak flour), 3.3kg salt, 30kg olive oil.
Production process is, above-mentioned raw materials is mixed fully to be rubbed up, and obtains after the sufficient viscosity it being made nahlock shape, be put on the roller then extend, ironed (for example thickness 1mm～2mm, horizontal wide 400mm).Cut with cutting machine then that (wide 8mm～10mm), boiled 3～5 minutes goes water only after pulling noodles out, puts into cold water again and cools off, and then water is gone only in 98 ℃ hot water.
Macaroni as above-mentioned making is the same with the noodles of making previously, has unique viscosity because soybean is stuck with paste, and need not just can produce macaroni necessary " chewiness " through common " face of waking up " process.Therefore, can make macaroni continuously.
In addition, for the sign problem of this food, soybean is stuck with paste the good impression to the healthy aspect of people, and has the advantage that can absorb vegetable protein in edible macaroni.
Further, using soybean of the present invention to stick with paste and can effectively prevent because of freezing grade makes the soybean protein sex change, so also can not produce freeze denaturation even this macaroni carries out freezing preservation, also is all good ticbits of taste and mouthfeel after the recovery of thawing.
(4-3) soybean is stuck with paste Chinese face
Raw material: 50kg soybean paste, 150kg wheat flour (middle power powder), 4kg salt, 8kg water, 5.3kg buck.
Production process is, middle power powder and soybean stuck with paste put into mixer, fully mixes 10～15 minutes, constantly adds in the way a spot ofly to mix salt solution and a spot of buck that forms by salt and water.Obtain after the sufficient viscosity it being made nahlock shape, be put on the roller and extend, the thickness (for example thickness 3mm, horizontal wide 400mm) that ironed one-tenth is certain.Cut (wide 3mm) with cutting machine then, boiled in 98 ℃ hot water 10～15 minutes, noodles pull out the back that water is gone only, put into cold water again and cool off, and then water is gone to weigh only (180g/ group).
Has same effect as the Chinese face of above-mentioned making and the noodles of making previously, when promptly generally making Chinese face, in flour, mix water and add salt again and fully mix, and in the present invention, because soybean contains moisture in sticking with paste, can utilize this moisture to mix with wheat flour.
Have unique viscosity because soybean is stuck with paste, need not just can produce Chinese face necessary " chewiness " through common " face of waking up " process.Therefore, can make Chinese face continuously.
Produce the factory of Chinese face now in a large number, use tapioca, and soybean is stuck with paste and can substitute tapioca starch and bring into play its effect in order to make Chinese gluten road.
In addition, for the sign problem of this food, soybean is stuck with paste the good impression to the healthy aspect of people, and can absorb the advantage of vegetable protein when having edible Chinese face.
Further, use soybean of the present invention to stick with paste and effectively to prevent, so, also be all good ticbits of taste and mouthfeel after the recovery of thawing even this Chinese face of freezing preservation can not produce freeze denaturation yet because of freezing grade makes the soybean protein sex change.
(4-4) contain the ice cream that soybean is stuck with paste
Raw material: 100g soybean paste, 80ml whipping cream, 2 egg white, 40g granulated sugar.
Production process is, at first whipping cream is got foam, then egg white is broken into broken foam and, again whipping cream is added and fully mix the back in the above-mentioned egg white and mix with the soybean paste to wherein adding granulated sugar with frothing machine with frothing machine, pack into then in the container, freezed 5 hours at-30 ℃.
Usually when making the bean curd ice cream, usually the bean curd of making is milled to pasty state earlier and is processed into ice cream then, production process cost very consuming time improves.And, having used and soybean is carried out enzyme decomposed the pastel that the soft product obtain is made, finished product is not moist, and the sense of touch of soybean particle thing is arranged when edible, and mouthfeel is bad.
The soybean that ice cream of the present invention uses is stuck with paste, and can effectively prevent the freezing soy proteinaceous sex change that causes, can make moist, delicious ice cream.
Embodiment
Below, bean curd (embodiment) and comparative example that can freezing preservation of the present invention be described, but bean curd of the present invention is not limited to these embodiment.
With respect to the soya-bean milk of 100 about 60 ℃ weight portions, after the weight portion mixing stirring according to each composition of embodiment shown in the table 1 and comparative example, be heated to 75 ℃, soya-bean milk is solidified, obtain the bean curd of thickness as shown in table 1.It is cooled to 20 ℃ with cold water, be cut into 5cm * 5cm square after, in-40 ℃ refrigerating chamber, freeze.Half amount of the freezed bean curd that obtains further 70 ℃ of dryings 24 hours, has just been obtained freeze-dried bean curd.
The freezed bean curd that makes is put into hot water thaw, in addition the freeze-dried bean curd that makes is also immersed in the hot water, observe its state and mouthfeel.For mouthfeel, carry out taste test by 10 people that take part in discussion.
Each result of the test is as shown in table 2, removes outside the FD drying property, estimates to be divided into 5 stages, that A represents is best, B represents, C represent common, D represent poor, that E represents is the poorest.The mouthfeel of " freezing " expression freezed bean curd, the mouthfeel of the freeze-dried bean curd of " FD " expression.
Say that in further detail can " FD drying property " be to be used for estimating carrying out drying (freeze-driedization) under above-mentioned drying condition, evaluation criterion is: A is that possible, B is impossible.
" fragmentation during incision " is the proterties when being used to confirm that bean curd is cut into rectangle, evaluation criterion is: A represents all to cut very neatly, and integral body did not have fragmentation when B represented to cut, and integral body did not almost have fragmentation when C represented to cut, D represents to have the half fragmentation, and E represents almost all broken.
" slip " is the slip that is used for estimating when refrigerated storage temperature (about 5 ℃) is edible, and evaluation criterion is: A represents very lubricious, and B represents lubricious, and C represents with common beancurd roughly the same, and D represents harder than common beancurd, and E represents stone.
" the rough sense of particle " is to be used for estimating whether rough or very hard sensation is arranged when refrigerated storage temperature (about 5 degree) is edible, evaluation criterion is: A represents there is not rough sense at all, B represents not have rough sense, C represents not have the rough sense of interest, D represents to have rough sense, and E represents that strong rough sense is arranged.
" having or not hollow hole " is to taste and observe appearance by tongue whether to have " hollow hole " to estimate bean curd inside.Evaluation criterion is: A represents basic nothing " hollow hole ", and B represents almost not have " hollow hole ", and C represents to have " hollow hole " seldom, and D represents to have " hollow hole ", and E represents to have a lot " hollow hole ".
" comprehensive the sense of taste " is the evaluation of overall impression, and evaluation criterion is: A represents that best, B represents, C represent common, D represent poor, that E represents is the poorest.
Table 1
| The soya-bean milk solid constituent | Starch | The sweet potato powder | What radically reform does P junket C breast from W | White W matter P (C acid) breast of the dense clear contracting egg of clear breast | Egg white | Gelatin | Guar gum | Thickness (mm) | |
| Embodiment 1 | 12.5 | 2.9 | 0.06 | 1.00 | 1.00 | 0.06 | 0.50 | 0.05 | 20 |
| Embodiment 2 | 11.0 | 2.9 | 0.06 | 0.90 | 1.00 | 0.06 | 0.50 | 0.05 | 20 |
| Embodiment 3 | 12.5 | 2.9 | 0.06 | 0.80 | 0 | 0.06 | 0 | 0.05 | 20 |
| Embodiment 4 | 12.5 | 2.9 | 0.06 | 0 | 0 | 0.06 | 0.50 | 0.05 | 20 |
| Embodiment 5 | 12.5 | 2.2 | 0 | 1.00 | 0 | 0 | 0.50 | 0.05 | 20 |
| Embodiment 6 | 12.5 | 3.2 | 0.09 | 0.5 | 1.50 | 0.09 | 0.50 | 0.08 | 18 |
| Embodiment 7 | 12.5 | 2.9 | 0.06 | 0.5 | 0.50 | 0.06 | 0.50 | 0.05 | 18 |
| Embodiment 8 | 12.5 | 3.6 | 0.12 | 0.4 | 0.50 | 0.12 | 0.50 | 0.10 | 18 |
| Embodiment 9 | 12.5 | 2.9 | 0.06 | 0.1 | 0 | 0.06 | 0.50 | 0.05 | 18 |
| Embodiment 10 | 12.5 | 2.9 | 0.06 | 0.2 | 0 | 0 | 0.50 | 0.05 | 18 |
| Embodiment 11 | 12.5 | 2.9 | 0 | 0.06 | 1.00 | 0.06 | 0.50 | 0.05 | 20 |
| Comparative example | 12.5 | 2.9 | - | - | - | - | 0.50 | 0.05 | 18 |
Table 2
| Fragmentation during incision | Slip | The rough sense of particle | Have or not hollow hole | The comprehensive sense of taste | F D drying property | The crack | Slip | The rough sense of particle | Have or not hollow hole | The comprehensive sense of taste | |
| Freezing | Freezing | Freezing | Freezing | FD | FD | FD | FD | FD | FD | ||
| Embodiment 1 | A | A | A | A | A | A | A | B | A | B | A |
| Embodiment 2 | A | A | A | A | A | A | A | B | A | B | A |
| Embodiment 3 | B | A | A | A | B | A | B | B | A | B | A |
| Embodiment 4 | B | A | A | A | B | A | B | B | A | B | B |
| Embodiment 5 | B | A | A | A | B | A | B | B | A | B | B |
| Embodiment 6 | A | A | A | A | A | A | A | B | A | B | A |
| Embodiment 7 | A | A | A | A | A | A | A | A | A | B | A |
| Embodiment 8 | A | A | A | A | A | A | A | A | A | B | A |
| Embodiment 9 | A | A | A | A | A | A | A | B | A | B | A |
| Embodiment 10 | C | A | A | A | B | A | C | B | A | B | B |
| Embodiment 11 | A | A | A | A | A | A | A | B | A | B | A |
| Comparative example | C | C | A | A | C | A | C | D | A | C | D |
From the above mentioned as can be known, bean curd of the present invention has good formability, and can prevent effectively that freezing (freeze-dried) preserves the sex change that causes, when restoring by means such as thaw subsequently, also have the slip of height etc., can be described as the colory bean curd that taste and mouthfeel are not damaged.
Claims (28)
1. contain the raw material of soybean component food, it is characterized in that, in the soya-bean milk class I liquid I, add the tackifying heat treatment agent be derived from the tackifying inorganic agent of yam family taro class and/or be derived from cheese whey and mix.
2. the raw material that contains soybean component food, it is characterized in that, in the soya-bean milk class I liquid I, add the shape fragmentation be derived from the tackifying inorganic agent of yam family taro class and/or be derived from the tackifying heat treatment agent of cheese whey and be derived from animal protein and prevent that agent from mixing.
3. can be freezing contain soybean component food, it is characterized in that, the tackifying heat treatment agent that makes the gelatinizing agent of bean curd composition gel solidification when adding soya-bean milk coagulating agent that above-mentioned soya-bean milk class I liquid I is solidified, cooling in the soya-bean milk class I liquid I and be derived from the tackifying inorganic agent of yam family taro class and/or be derived from cheese whey mixes, be heated to setting temperature or higher temperature due to the above-mentioned soya-bean milk coagulating agent, cool off then and form.
4. can be freezing contain soybean component food, it is characterized in that, make the gelatinizing agent of bean curd composition gel solidification when in the soya-bean milk class I liquid I, adding soya-bean milk coagulating agent that above-mentioned soya-bean milk class I liquid I is solidified, cooling and be derived from the tackifying inorganic agent of yam family taro class and/or the shape fragmentation that is derived from the tackifying heat treatment agent of cheese whey and is derived from animal protein prevents that agent from mixing, be heated to setting temperature or higher temperature due to the above-mentioned soya-bean milk coagulating agent, cool off then and form.
Claim 3 or 4 described can freezing preservation contain soybean component food, it is characterized in that the above-mentioned tackifying inorganic agent that is derived from yam family taro class is the sweet potato composition.
Claim 3 or 4 described can freezing preservation contain soybean component food, it is characterized in that the above-mentioned tackifying heat treatment agent that is derived from cheese whey is the concentrate (WPC) that is derived from the whey protein of cow's milk, is heating coagulability albumen.
Claim 4 described can freezing preservation contain soybean component food, it is characterized in that the above-mentioned shape fragmentation that is derived from animal protein prevents that agent from being whey protein or egg white composition.
In the claim 3～7 each described can freezing preservation contain soybean component food, it is characterized in that the soy bean solid component content of above-mentioned soya-bean milk class I liquid I is equal to or greater than 6%, preferred 8%～20%.
In the claim 3～8 each described can freezing preservation contain soybean component food, it is characterized in that, above-mentioned soya-bean milk coagulating agent contain be selected from calcium sulfate, be the clarification powder, calcium chloride, magnesium chloride of main component with calcium sulfate, be at least a kind in the bittern, glucono-, lactic acid of main component with the magnesium chloride.
In the claim 3～9 each described can freezing preservation contain soybean component food, it is characterized in that above-mentioned gelatinizing agent contains protides such as being selected from gelatin, algal polysaccharides class, resin polysaccharide, seed polysaccharide, be derived from least a kind in the polysaccharide of microorganism.
11. each describedly can carry out the freezing soybean component food that contains in the claim 4～10, it is characterized in that, soya-bean milk class I liquid I with respect to 100 weight portions, additive calculates with the weight of the solid constituent of drying regime, the soya-bean milk coagulating agent that adds 0.01～0.8 weight portion, preferred 0.05～less than 0.3 weight portion; The gelatinizing agent gelatin that adds 0.05～4 weight portion, preferred 0.1～2 weight portion; The tackifying inorganic agent that is derived from yam family taro class that adds 0.01～4 weight portion, preferred 0.04～2 weight portion; The tackifying heat treatment agent that is derived from cheese whey that adds 0.01～4 weight portion, preferred 0.04～2 weight portion; The shape fragmentation that is derived from animal protein that adds 0.01～3 weight portion prevents agent, and preferred 0.03～2 weight portion cooperates and forms.
12. each describedly can carry out the freezing soybean component food that contains in the claim 4～10, it is characterized in that, soya-bean milk class I liquid I with respect to 100 weight portions, additive calculates with the weight of the solid constituent of drying regime, the soya-bean milk coagulating agent that adds 0.3～0.8 weight portion preferably is equal to or greater than 0.4 and less than 0.6 weight portion; The gelatinizing agent gelatin that adds 0.05～4 weight portion, preferred 0.1～2 weight portion; The tackifying inorganic agent that is derived from yam family taro class that adds 0.1～3 weight portion, preferred 0.5～2 weight portion; The tackifying heat treatment agent that is derived from cheese whey that adds 0.5～15 weight portion, preferred 1～8 weight portion; The shape fragmentation that is derived from animal protein that adds 0.5～5 weight portion prevents agent, and preferred 1～3 weight portion cooperates and forms.
13. the preparation method that contains soybean component food that can be freezing, it is characterized in that, the temperature that makes the soya-bean milk class I liquid I is 41～69 ℃, under this temperature conditions, during with soya-bean milk coagulating agent that above-mentioned soya-bean milk class I liquid I is solidified and cooling the gelatinizing agent of bean curd composition generation gel solidification is mixed, and, adding the tackifying heat treatment agent be derived from the tackifying inorganic agent of yam family taro class and/or be derived from cheese whey under synthermal condition mixes, be heated to setting temperature or higher temperature due to the above-mentioned soya-bean milk coagulating agent, cool off then.
14. the preparation method that contains soybean component food that can be freezing, it is characterized in that, the temperature that makes the soya-bean milk class I liquid I is 41～69 ℃, under this temperature conditions, during with soya-bean milk coagulating agent that above-mentioned soya-bean milk class I liquid I is solidified and cooling the gelatinizing agent of bean curd composition gel solidification is mixed, under synthermal condition, add the shape fragmentation be derived from the tackifying inorganic agent of yam family taro class and/or be derived from the tackifying heat treatment agent of cheese whey and be derived from animal protein and prevent that agent from mixing, be heated to setting temperature or higher temperature due to the above-mentioned soya-bean milk coagulating agent, cool off then.
15. contain soybean component food, it is characterized in that each described batching of having sneaked into teacup steaming usefulness in the soybean component food that contains in claim 3～12.
16. contain soybean component food, it is characterized in that sneaked at least a kind of material that is selected from fruit, fruit juice, the dairy products each described containing in the soybean component food in claim 3～12.
17. contain soybean component food, it is characterized in that add broken chicken, salt, breadcrumbs, onion, white pepper, garlic powder, egg white mix each described contains in the soybean component food in claim 3～12, fried the forming in back is shaped.
18. contain soybean component food, it is characterized in that, add broken chicken, salt, breadcrumbs, onion, white pepper, garlic powder, egg white mix each described contain in the soybean component food in claim 3～12, carries out drying after the shaping, smokes, boiling forms.
19. contain soybean component food, it is characterized in that, add hamburger, onion, breadcrumbs, starch, granulated sugar, salt, pepper, nutmeg mix each described containing in the soybean component food in claim 3～12, roast after the shaping, form by steaming then to carry out pasteurization.
20. contain soybean component food, it is characterized in that, add hamburger, onion, breadcrumbs, starch, granulated sugar, salt, pepper, nutmeg mix each described containing in the soybean component food in claim 3～12, coats butter after the shaping, sprinkles breadcrumbs and form.
21. contain soybean component food, it is characterized in that sprinkle the benefit face and coat butter each described containing on the soybean component food in the claim 3～12 of making the regulation shape, carries out prefrying then and form.
22, contain soybean component food, it is characterized in that, sprinkle the benefit face and coat butter and form each described containing on the soybean component food in the claim 3～12 of making the regulation shape.
23. contain soybean component food, it is characterized in that, each described soybean component food that contains in the claim 3～12 of making the regulation shape is dipped in the salt solution, liquid go clean after, carry out the fried absolute oil branch that goes and form.
24. contain soybean component food, it is characterized in that, each described soybean component food that contains in the claim 3～12 of making the regulation shape is roasted, water the baste that contains butter, garlic, pimiento, grifola frondosus, mushroom, soy sauce then and form.
25. contain soybean component food, it is characterized in that, power powder in will in claim 1 or the 2 described raw materials that contain soybean component food, adding, salt solution mixes and mixture be cut into specific thickness and width, cool off after cooked and form.
26. contain soybean component food, it is characterized in that, to in claim 1 or the 2 described raw materials that contain soybean component food, add hard flour, weak flour, salt, olive oil mixes and mixture be cut into specific thickness and width, cool off after cooked and form.
27. contain soybean component food, it is characterized in that, power powder, salt solution in will in claim 1 or the 2 described raw materials that contain soybean component food, adding, buck mixes and mixture be cut into specific thickness and width, cool off after cooked and form.
28. contain soybean component food, it is characterized in that, in by beaten egg white, add after the granulated sugar mixes with beaten whipping cream and mixture in adding claim 1 or the 2 described raw materials that contain soybean component food mix, freeze to form in the container of packing at last.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003128250 | 2003-05-06 | ||
| JP128250/2003 | 2003-05-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1761404A true CN1761404A (en) | 2006-04-19 |
Family
ID=33432040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004800071656A Pending CN1761404A (en) | 2003-05-06 | 2004-05-06 | Raw material for food containing soybean component, food containing soybean component from the raw material, and process for producing the food containing soybean component |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20060188637A1 (en) |
| JP (1) | JPWO2004098315A1 (en) |
| KR (1) | KR20060007426A (en) |
| CN (1) | CN1761404A (en) |
| CA (1) | CA2518128A1 (en) |
| DE (1) | DE112004000519T5 (en) |
| WO (1) | WO2004098315A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853611A (en) * | 2017-11-30 | 2018-03-30 | 广西带路科技有限公司 | A kind of non-irrigated lotus root ball and preparation method thereof |
| CN107865108A (en) * | 2016-09-28 | 2018-04-03 | 东林食品株式会社 | It is freeze-dried tender bean curd and preparation method thereof |
| CN107927179A (en) * | 2017-11-27 | 2018-04-20 | 安徽恒海生态农业观光园有限公司 | A kind of production method of high tenacity bean curd |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100804391B1 (en) * | 2006-06-27 | 2008-02-15 | 대구대학교 산학협력단 | Soy-ice cream and manufacturing method of soy-ice cream |
| US20100112144A1 (en) * | 2007-02-01 | 2010-05-06 | Atsushi Sakuma | Soybean Mixed Powder |
| KR101162832B1 (en) | 2009-12-30 | 2012-07-05 | 대상에프앤에프 주식회사 | Coagulating agent for bean curd containing lactic acid bacteria |
| CN102715272A (en) * | 2012-05-25 | 2012-10-10 | 苏州金记食品有限公司 | Method for preparing purple sweet potato bean curd |
| JP2014018151A (en) * | 2012-07-19 | 2014-02-03 | Kureha Shokuhin:Kk | Method and device for producing soybean curd |
| KR101355859B1 (en) * | 2012-08-22 | 2014-02-04 | 양현경 | Preparation method of sauce using black soybean |
| CN103564147B (en) * | 2013-10-16 | 2015-06-17 | 东北农业大学 | Method for improving gel property of soy isolate protein by applying freeze-thaw method |
| CN107319003A (en) * | 2017-07-26 | 2017-11-07 | 何家平 | A kind of bean curd containing Chinese yam and preparation method thereof |
| JP7194424B2 (en) * | 2017-11-02 | 2022-12-22 | 株式会社楽粹 | Manufacturing method, manufacturing equipment and feed for feed made from tofu |
| CN109042900A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | Flavouring and preparation method thereof |
| CN109042899A (en) * | 2018-08-15 | 2018-12-21 | 盐城市天孜食品有限公司 | The flavouring and preparation method thereof prepared by blinds defect ware |
| KR102013677B1 (en) * | 2019-02-18 | 2019-10-21 | 이현우 | Manufacturing method of diet food using an egg white |
| CN110122588A (en) * | 2019-06-25 | 2019-08-16 | 开封市丽星机械设备有限公司 | Oily skin of beancurd molding machine |
| KR102527413B1 (en) | 2020-08-27 | 2023-05-02 | 안동대학교 산학협력단 | Tofu containing yam having enhanced sensual acceptability and functionality and manufacturing methods thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05184321A (en) * | 1992-01-11 | 1993-07-27 | Karasawa Tomoyoshi | Freeze-dried bean curd |
| JPH0994075A (en) * | 1995-09-28 | 1997-04-08 | Nisshin Seito Kk | Tofu having freeze resistance and its production |
| JPH09252740A (en) * | 1996-03-25 | 1997-09-30 | Daishiyoku:Kk | Production of frozen bean curd |
-
2004
- 2004-05-06 JP JP2005505978A patent/JPWO2004098315A1/en active Pending
- 2004-05-06 US US10/549,935 patent/US20060188637A1/en not_active Abandoned
- 2004-05-06 DE DE112004000519T patent/DE112004000519T5/en not_active Ceased
- 2004-05-06 KR KR1020057020910A patent/KR20060007426A/en not_active Application Discontinuation
- 2004-05-06 WO PCT/JP2004/005966 patent/WO2004098315A1/en active Application Filing
- 2004-05-06 CN CNA2004800071656A patent/CN1761404A/en active Pending
- 2004-05-06 CA CA002518128A patent/CA2518128A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865108A (en) * | 2016-09-28 | 2018-04-03 | 东林食品株式会社 | It is freeze-dried tender bean curd and preparation method thereof |
| CN107927179A (en) * | 2017-11-27 | 2018-04-20 | 安徽恒海生态农业观光园有限公司 | A kind of production method of high tenacity bean curd |
| CN107853611A (en) * | 2017-11-30 | 2018-03-30 | 广西带路科技有限公司 | A kind of non-irrigated lotus root ball and preparation method thereof |
| CN109497394A (en) * | 2018-11-19 | 2019-03-22 | 南昌大学 | A kind of preparation method of artificial instant bone-free chicken feet |
Also Published As
| Publication number | Publication date |
|---|---|
| US20060188637A1 (en) | 2006-08-24 |
| JPWO2004098315A1 (en) | 2006-07-13 |
| DE112004000519T5 (en) | 2006-02-23 |
| CA2518128A1 (en) | 2004-11-18 |
| KR20060007426A (en) | 2006-01-24 |
| WO2004098315A1 (en) | 2004-11-18 |
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